Black Bean and Roasted Sweet Potato Burger

Crazy Sexy Kitchen By Kris Carr with Chef Chad Sarno

These burgers can be eaten on a bun or I love them most on an Organic Lettuce Leaf. 

To see more from Kris Carr, check out kriscarr.com!

Ingredients

1 sweet potato, peeled and cut into small 1-inch chunks
2 Tbsp extra virgin olive oil, plus more for sautéing
pinch of salt
½ cup finely diced onion
16 oz can black beans, rinsed and drained
1 cup cooked brown rice
2 clove garlic, minced
½ Tbsp ground cumin
1 tsp chili powder (optional)
½ tsp salt
3 Tbsp tamari sauce
2 tsp vegan Worcestershire sauce (optional)
⅛ cup cornmeal
4 whole-grain bun, toasted or Lettuce Leaf
1 tomato, sliced (optional)
1 onion, sliced (optional)
lettuce (optional)

Directions

1. Preheat oven to 425°F.
2. Place the potato, 1 tablespoon canola oil, and salt in a bowl and mix well. Spray a small baking pan with oil, and spread the sweet potato out in an even layer. Roast for 20 to 25 minutes or until tender, stirring frequently.
3. Warm a small sauté pan and add remaining tablespoon of oil and the onion. Sauté until the onion is browned, about 5 minutes.
4. Pulse the next 9 ingredients together with the roasted sweet potato and onion in a food processor or stand mixer, being careful not to overmix. Taste for seasoning, then cool in the fridge. Remove after chilled and form six 6-ounce patties.
5. Warm a cast-iron skillet or other heavy pan. Spray pan with canola or olive oil and spray the burgers lightly. Brown both sides.
6. Serve on toasted buns and top with your favorite veggies.

 I am going to put mine on a Romaine Lettuce Leaf and maybe pair it with some steamed broccoli or cucumber salad!  Something easy....I know that much....I like QUICK and EASY MEALS!  

Let me know how you like this recipe!
Sherri xoxo